Rack of venison with haggis crust and rosemary jus
- January 2015
- Serves 6
- Hands-on time 30 minutes, oven time 30-40 minutes
If haggis, neeps and tatties aren’t your cup of tea on Burns Night, up your game with this haggis-crusted rack of (Scottish-sourced) venison. Perfect as a Burns Night dinner party main.
Serve it with these heather-scented roast carrots, which give another nod to the Scottish Highlands.
- 15.4g (6.4g saturated)
- 20.2g (11.9g sugars)
- 15g (small handful) breadcrumbs
- 150g haggis, skin removed (the food team like MacSween)
- 1 tbsp fresh parsley, chopped
- Venison rack (7 chops), French trimmed, chine bone removed: ask your butcher to do this or buy ready-trimmed
- 2 tbsp olive oil, plus extra to drizzle
- 1-2 tbsp dijon mustard
- 30g salted butter
- 6 carrots, halved lengthways
- 6 banana shallots, halved lengthways
- 4 garlic cloves
- 3-4 fresh thyme sprigs
For the rosemary jus
- 500ml good quality fresh or homemade beef stock
- 150ml tawny port
- 3 fresh rosemary sprigs
- 1 tbsp sherry vinegar
- Heat the oven to 220°C/fan200°C/gas 7. Pulse the breadcrumbs and haggis in a food processor until the mixture turns crumbly. Add the parsley and season with salt and plenty of pepper. Pulse again briefly to mix, then remove to a bowl. (Alternatively, crumble everything with your fingers.)
- Rub the venison with the 2 tbsp olive oil, then rub with salt and pepper. Heat a large heavy-based frying pan over a high heat. When hot, add the venison and sear for 2-3 minutes on each side. Remove the meat from the pan, brush the mustard all over, then coat with a light layer of haggis crust. Don’t press it down too much – keep it slightly loose so it doesn’t go claggy. Drizzle a little olive oil over the top.
- In a frying pan, melt the butter over a medium heat. Add the carrots, shallots, garlic and thyme, then cook gently for 5-10 minutes, turning occasionally, until they take on a little colour. Put in a roasting tray and sit the venison rack on top.
- Roast for 30-40 minutes for rare to medium-rare (a digital probe thermometer pushed into the thickest part of the meat should read 50-55°C). Rest the meat in a warm place for 10-15 minutes.
- While it’s roasting, make the jus. Put the stock, port and rosemary into a medium pan. Heat to a simmer, then reduce for 30-40 minutes until syrupy and full of flavour. Add the sherry vinegar and season to taste. Keep warm until ready to serve the venison.
- To serve, bring the venison rack to the table and carve. One thick chop is enough per person (the leftover chop is a chef’s perk!).
Plan ahead: order a rack of venison from a good butcher, or go online. If you can’t find venison, a rack of lamb will also work, though the cooking time will need to be decreased slightly. Or use a loin of venison: coat with the haggis crust, roast for 30 minutes, then start checking the internal temperature, as in the recipe. We recommend using a digital probe thermometer to test the meat temperature precisely.
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